Simple Spinach Soup

Soup season is upon us Down Under, and I love it because they make for quick weeknight dinners. Hello, bulk freezing! At home, we have been consuming soups on most nights and no one is complaining!

This week I have been craving a lot of greens and  a green smoothie just won’t cut it for me. And better way than a soup to take care of the cravings! Wholesome, nutritious, and just the comforting warm meal.

This delicious soup hardly takes any time and super easy to make bigger batches and chuck in the freezer for nights you just can’t be bothered to cook but still want to keep things clean.

Serves 2

Ingredients

  • Spinach  – 500g
  • Onion – 1, chopped
  • Green chillies (optional) – 4, roughly chopped
  • Garlic – 5 cloves, chopped
  • Stock/ water – 300ml
  • Cream – 2 tblspn.
  • Oil – 2 tspns (or 1 tblspn. butter)
  • Salt & pepper  – To taste

Directions

  1. Heat a saucepan. Add oil/butter.
  2. Toss in chopped garlic and onion.
  3. Saute till the the onion & garlic are soft.
  4. Add the chopped chillies and cook it for a few minutes.
  5. Roughly tear up spinach and toss into the sauce pan.
  6. Pour the stock and allow the soup to simmer. This will take about 5 minutes.
  7. Season with salt if the stock isn’t salty enough to your liking.
  8. Just allow the spinach to wilt and turn the stove off.
  9. If using an immersion blender, blend the soup smooth right away.
  10. Allow it to cool, if your blender or mixie is not meant to be used with hot food.
  11. Serve the soup hot, and topped with a dash of cream.
  12. Optionally season with salt & pepper.


Tips

1. I used baby spinach, use any spinach of your liking.
2. I love using cream to give this soup some thickness, feel free to omit of you have dietary restrictions.
3. If vegan, coconut cream or coconut milk will work just as well!
4. Chillies give the soup a much-needed kick. I have used Asian green chillies. Feel free to omit it or replace with another type.

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